Honeycomb Cream Cupcakes

14 ingredients
4 steps

Ingredients

  • 1/2 cup firmly brown sugar
  • 1/2 cup plain flour
  • 1/2 cup self-rising flour
  • 1/4 tsp baking soda
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 6 tbsp (3/4 stick) butter, softened
  • 1 None egg
  • 1/4 cup buttermilk
  • 2 tbsp golden syrup or molasses
  • 2 oz semi-sweet chocolate, chopped coarsely
  • 1 1/4 cups heavy cream, whipped
  • None None Crunchie or Heath candy bars, chopped coarsely

Directions

  1. 1
    Preheat the oven to 325°F. Line a 6-cup Texas muffin pan or 12-cup standard muffin pan with paper liners.
  2. 2
    Sift dry ingredients into large bowl. Add butter, egg, buttermilk and syrup; beat with electric mixer on low speed until combined. Increase speed to medium; beat until light and fluffy. Stir in chocolate. Divide mixture among muffin cups; smooth top.
  3. 3
    Bake large cupcakes about 40 mins, small cupcakes about 30 mins. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
  4. 4
    Spread cupcakes with whipped cream; top with candy bar.

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